Photo of Greek salad with feta, kalamata olives and red wine vinaigrette by WW

Greek salad with feta, kalamata olives and red wine vinaigrette

Total Time
25 min
25 min
Enjoy the fresh flavors of the Mediterranean with this salad filled with romaine lettuce, olives, cucumbers, and feta cheese. If you really like dill, toss some extra in with the salad ingredients. Keep in mind that a small amount of dill can go a long way. Dill peaks from summer through fall. Once you bring it home from the grocery store, wrap it loosely in plastic wrap and store in the refrigerator. You'll want to use it in a day or two of purchase. Serve this with grilled chicken or lamb.


Uncooked shallot(s)

¼ cup(s), minced


¼ cup(s), chopped

Red-wine vinegar

¼ cup(s)


3 Tbsp, warm

Dijon mustard

4 tsp

Olive oil

4 tsp

Kosher salt

¾ tsp

Black pepper

¼ tsp

Romaine lettuce

5 oz, chopped (about 6 c)

Grape tomatoes

2 cup(s), halved

English cucumber(s)

1 medium, diced


16 medium, kalamata, pitted and sliced

Crumbled feta cheese

¼ cup(s)

Uncooked scallion(s)

¼ cup(s), sliced


  1. Whisk together shallot, dill, vinegar, water, mustard, oil, salt and pepper; set aside.
  2. In a serving bowl, toss together lettuce, tomatoes and cucumber; drizzle with dressing and garnish with olives, feta and scallion.
  3. Serving size: 2 c salad with 2 Tbsp dressing